Cheesecake with lemon and meringue
Cheesecake with lemon and meringue is an excellent choice for a warm afternoon, bringing a mix of refreshing flavors and a fine texture that will captivate you from the very first slice. This cake, with a rich history in culinary traditions, is often associated with moments of joy among family and friends. Whether you enjoy it alongside a cup of tea or a cold lemonade, each bite is an explosion of tastes and freshness. Let’s embark together on the journey of preparing this delight!
Preparation Time
- Active Time: 30 minutes
- Baking Time: 45 minutes
- Total Time: 1 hour and 15 minutes
- Servings: 12
Ingredients
For the base:
- 4 egg yolks
- 9 tablespoons of sugar
- 9 tablespoons of milk
- 9 tablespoons of oil
- 12 tablespoons of flour
- 1 teaspoon of baking powder
For the cream:
- 600 g of full-fat cottage cheese (recommended to choose from the market for a creamier texture)
- 200 g of sugar
- 3 whole eggs
- 1 packet of vanilla or vanilla essence
- Zest and juice from 2 lemons
For the meringue:
- 4 egg whites (from the base)
- 7 tablespoons of sugar
Preparation Instructions
Step 1: Preparing the base
1. In a large bowl, add the 4 egg yolks and 9 tablespoons of sugar. Use a mixer to beat them together until the mixture becomes fluffy and a deep yellow, about 5 minutes.
2. While continuing to mix, gradually add 9 tablespoons of milk and 9 tablespoons of oil. Make sure the ingredients are well incorporated.
3. In another bowl, mix 12 tablespoons of flour with the baking powder. Gradually add the flour mixture to the wet mixture, gently folding with a spatula to avoid lumps. If the dough becomes too thick, you can add a little milk to thin it out.
Step 2: Baking the base
1. Line a baking tray with parchment paper (a tray of about 30x40 cm is ideal).
2. Pour the base mixture into the tray and level the surface with a spatula.
3. Bake the base in a preheated oven at 180 degrees Celsius for 25-30 minutes, or until lightly golden and passes the toothpick test (insert a toothpick in the middle of the base; if it comes out clean, it’s ready).
Step 3: Preparing the cream
1. In a large bowl, place the cottage cheese and mash it with a fork or mixer until it becomes a fine paste.
2. Add 200 g of sugar, the 3 whole eggs, vanilla, zest, and juice from the 2 lemons. Mix well until you obtain a smooth and tasty cream.
Step 4: Assembling the cake
1. After the base has baked, remove it from the oven and let it cool slightly. Spread a tart jam (raspberry or apricot are excellent) to add a pleasant contrast of flavor.
2. Pour the cheese cream over the spread base, leveling well with a spatula.
Step 5: Preparing the meringue
1. In another bowl, beat the 4 egg whites with a mixer, gradually adding the 7 tablespoons of sugar, until you obtain a firm and shiny meringue.
2. You can create designs on the meringue using a spatula or piping bag for a more decorative look.
3. Place the cake back in the oven at a low heat (about 150 degrees Celsius) for 10-15 minutes, or until the meringue becomes lightly golden. Be careful, as it can burn very quickly!
Step 6: Cooling and serving
1. Once the meringue is ready, remove the cake from the oven and let it cool completely in the tray.
2. Cut into servings and serve with a cold tea or lemonade. It can be decorated with lemon slices or berries for an extra splash of color and flavor.
Helpful Tips
- For an extra flavor boost: You can add a few drops of almond essence to the cheese cream.
- Variations: Instead of lemons, you can experiment with oranges or limes for a cake with a different flavor.
- Storage: The cake keeps well in the fridge for a few days, but it is recommended to consume it freshly made to enjoy the meringue's texture.
Nutritional Benefits
This cake contains cottage cheese, which is an excellent source of protein and calcium. Lemon adds vitamin C, essential for strengthening the immune system. With a moderate sugar and fat content, the cake can be a good choice for an occasional dessert.
Frequently Asked Questions
1. Can I use low-fat cottage cheese?
- Yes, but the texture will be less creamy. Choose a cheese with a higher fat content for a richer taste.
2. What else can I add to the meringue?
- You can try adding a pinch of cocoa for a chocolate meringue or a few drops of food coloring to achieve a more vibrant look.
3. How can I prevent my meringue from collapsing?
- Make sure the bowl is completely clean and dry before beating the egg whites. Also, do not add the sugar too early; add it gradually after the egg whites have started to foam.
Serving Recommendations
This cheesecake with lemon and meringue pairs perfectly with a cup of cold tea or a glass of lemonade. It can also be enjoyed at festive events, bringing a touch of freshness and joy to the tables of loved ones.
Enjoy this easy and refreshing recipe! It is an ideal choice to bring a smile to the faces of those close to you. Each bite is a celebration of flavors, and you are the chef in your own kitchen!
Ingredients: For the dough: 4 egg yolks, beaten with: 9 tablespoons of sugar, 9 tablespoons of milk, 9 tablespoons of oil, 12 tablespoons of flour + a pinch of baking powder. Cream: 600 g of fatty cottage cheese (from the market), 200 g of sugar, 3 whole eggs, vanilla, zest and juice from 2 lemons. The meringue: 4 egg whites (from the dough) whipped very well with 7 tablespoons of sugar.
